Immediately upon looking at the cover of Grillin' Like A Villain
you should know what you may expect from this book. If you are
looking for a mildly comical collection of recipes with titles
such as "Honk if you're horny lemon mustard sauce" or "Becky's
Moist Beaver" then maybe this book is for you. The best part of
the book may be the large collection of dry and wet rubs as well as
barbeque sauces. It seems Black has a rub for every occasion;
although to me it seemed as though the large amount of rubs were
more of an excuse to come up with funny names. I wish the story
behind "Grand Pappy's Grillin Steak" had been included or
information about what "What's up homeboy
sauce" is going to taste like. While there is technique planted in
random spurts of anecdotal blurbs throughout the book, I wish
there had been more in the "how to grill" area.
II chose to try the "honk if you're horny lemon mustard sauce" and
one of the eight slaws in the book: the "slangy tangy slaw". The
honk if you're horny sauce was simple, straightforward but lacked
any interest. It tasted like what it was: lemon, mustard and
mayonnaise. The slaw recipe was also straight forward and very
easy to prep, but I found three hours for a slaw a bit much. Was
it the slaw to end slaws? Of course not, that's why there were
seven other slaws. I found it to be a good slaw, but that's about
it.

Good Cooking's Comments---

Good Cooking has reviewed Rick's "Deer Burger" cookbook and has
found his cooking style to be simple and appealing to the weekend
barbecue chef and hunter, not professionals or foodies. It
could be a great gift for your friend the hunter, or your
father-in-law the tailgater.

Combine the shredded cabbage with the diced onion and
carrot, and chill for 1 hour. Meanwhile, add the
remaining ingredients to a saucepan, and bring to a
boil. Pour this sauce over the cabbage mixture, and
chill for another 2 hours. Toss well and serve.

In a shallow glass dish, combine all the ingredients,
and pour over the frog legs. Let sit in the cooler for 4
hours. Grill the frog legs on a covered grill for about
15 minutes, turning once and brushing with sauce.